Description
This easy muffin pan meatloaf recipe delivers perfectly portioned mini meatloaves with a flavorful tomato glaze. Ideal for weeknight dinners, meal prep, or freezer-friendly meals.
Ingredients
Scale
- 1 lb ground beef or turkey (lean recommended)
- ⅓ cup oatmeal (or breadcrumbs)
- ⅓ cup Parmesan cheese
- 1 large egg
- 1 (8 oz) can tomato sauce or ½ cup ketchup (split between mixture and topping)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- ~1 tsp Worcestershire sauce
- Optional: Finely diced veggies (carrots, mushrooms, spinach, etc.)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Spray or lightly grease a muffin tin.
- Mix Ingredients: In a large bowl, combine all ingredients except about ¼ of the tomato sauce or ketchup (reserve this portion for topping).
- Form Mini Meatloaves: Divide the mixture evenly among muffin tin cups (makes about 8–10). Press gently to shape.
- Add Topping: Top each mini meatloaf with a dollop of the reserved sauce.
- Bake: Bake for 30–35 minutes or until internal temperature reaches 160°F for beef or 165°F for turkey.
- Rest and Serve: Let rest for 5 minutes before serving. These mini meatloaves also freeze well.
Notes
You can finely grate or sauté veggies before mixing for a hidden nutrition boost. Store leftovers in the fridge up to 4 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 200
- Sugar: 4g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 18g
- Cholesterol: 75mg